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Studies on the protein composition and baking quality of einkorn lines

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Abstract

White flours from 23 einkorn breeding lines (assortment 1) and wholemeal flours from 24 einkorn lines (assortment 2) were investigated for their qualitative and quantitative protein compositions by means of a combined extraction/HPLC procedure. The HPLC patterns of the gliadin fractions enabled the differentiation of most einkorn samples. The absence of a group of γ-gliadins at the beginning of the γ-gliadin elution region was unique for einkorn compared to all other wheat species. Differences in the patterns of γ-gliadins allowed the classification of einkorns into four groups; a further subdivision of these groups was possible by the number of ω5-gliadins and the different patterns of α-gliadins and low-molecular-weight glutenin subunits. The total gluten protein (gliadins + glutenins) contents of einkorn flours were similar to or even higher than those of common wheat and spelt. Typical for einkorn flours was the extreme excess of gliadins over glutenins with ω5-gliadins being most abundant and high-molecular-weight glutenin subunits being extremely rare. Micro-tests on the mixing properties and baking performance of assortment 2 flours revealed remarkable differences. Dough development time was negatively correlated with the ratio of gliadins to glutenins and positively with the content of glutenins; bread volume was mainly dependent on the content of glutenins. In conclusion, the determination of the quantitative gluten protein compositions offers a reliable indication of the expected baking quality during the early stages of breeding.

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Abbreviations

A-PAGE:

Acid polyacrylamide gel electrophoresis

AS:

Assortment

AU:

Absorbance units

BU:

Brabender units

BV:

Bread volume

DDT:

Dough development time

DW:

Dough weakening

FKO:

Franckenkorn

GLIA:

Gliadins

GLUT:

Glutenins

GS:

Glutenin subunits

HMW:

High-molecular-weight

LMW:

Low-molecular-weight

PWG:

Polamin working group

RP-HPLC:

Reversed-phase high-performance liquid chromatography

rpm:

Rounds per minute

SDS:

Sodium dodecylsulfate

TFA:

Trifluoroacetic acid

WA:

Water absorption

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Acknowledgments

The authors thank Mr. M. Gusko (Kampffmeyer Food Service GmbH, Hamburg) for providing einkorn assortment 2 and Mrs. J.-J. Kim, Mrs. M. Redler and Mrs. U. Schützler for the excellent technical assistance.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie and Hans-Dieter-Belitz-Institut für Mehl und Eiweißforschung, 85748, Garching, Germany

    Herbert Wieser & Peter Koehler

  2. Getreidezüchtungsforschung Darzau, 29490, Neu Darchau, Germany

    Karl-Josef Mueller

Authors
  1. Herbert Wieser
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  2. Karl-Josef Mueller
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  3. Peter Koehler
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Correspondence to Peter Koehler.

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Wieser, H., Mueller, KJ. & Koehler, P. Studies on the protein composition and baking quality of einkorn lines. Eur Food Res Technol 229, 523–532 (2009). https://doi.org/10.1007/s00217-009-1081-5

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  • DOI: https://doi.org/10.1007/s00217-009-1081-5

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